To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Biscuit sliced cakes → №268 Creamy-fruit cake "Sponge cake" (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: №268 Creamy-fruit cake "Sponge cake" (sliced)

Weight 55 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 651.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cream of cream (268, 285, 293, 294, 295 ...)	44.0	190.00	83.60	123.82	54.48
3	Berries from jam	72.0	189.00	136.08	123.17	88.68
4	Fruit filling	74.0	103.00	76.22	67.13	49.67
5	Jam	72.0	103.00	74.16	67.13	48.33
6	Sign up
	Total	33.9 66.1	1000.00	661.06	651.70	430.81
	Output	33.9 66.1	1000.00	661.06		430.81

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

No. 012 Sponge cake with butter basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 217.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	327.20	326.71	71.22	71.11
3	Flour, premium	85.5	265.04	226.61	57.69	49.33
4	Potato starch	80.0	65.44	52.35	14.24	11.40
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	54.53	45.81	11.87	9.97
6	Sign up
	Total	36.7 63.3	1260.82	798.71	274.44	173.85
	Losses 6.1%			48.71		10.60
	Output	25.0 75.0	1000.00	750.00	217.67	163.25
	Losses before baking/boiling, shrinkage 3.04957%	63.3	38.45	24.36	8.37	5.30
	Baking/boiling 15.53%		189.89		41.33
	Losses after baking/boiling, shrinkage 3.04957%	75.0	32.48	24.36	7.07	5.30

Cream of cream (268, 285, 293, 294, 295 ...) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 123.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	281.75	104.25	34.89	12.91
3	Powdered sugar	99.85	169.05	168.80	20.93	20.90
4	Vanilla powder	99.85	7.04	7.03	0.87	0.87
	Total	56.0 44.0	1020.85	448.98	126.40	55.59
	Losses 2.0%			8.98		1.11
	Output	56.0 44.0	1000.00	440.00	123.82	54.48
	Losses before baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	1.26	0.56
	Baking/boiling 0.04%		0.44		0.055
	Losses after baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	1.26	0.56

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 52.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	21.87	21.83
3	Starch syrup	78.0	103.34	80.61	5.46	4.25
4	Agar (E406)	85.0	10.34	8.79	0.55	0.46
5	Essence	—	3.10	—	0.16	—
6	Sign up
7	Food paint	—	1.00	—	0.053	—
	Total	50.0 50.0	1010.08	505.04	53.32	26.66
	Losses 1.0%			5.04		0.27
	Output	50.0 50.0	1000.00	500.00	52.79	26.39
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.27	0.13
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.27	0.13

Consolidated recipe, k=1.04956
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 651.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	123.17	88.68	129.28	93.08
2	Melange	27.0	118.70	32.05	124.58	33.64
3	Granulated sugar	99.85	93.09	92.95	97.70	97.56
4	Cream 20% fat [Light Cream]	30.0	69.71	20.91	73.17	21.95
5	Fruit filling	74.0	67.13	49.67	70.45	52.13
6	Sign up	72.0	67.13	48.33	70.45	50.73
7	Flour, premium	85.5	57.69	49.33	60.55	51.77
8	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	34.89	12.91	36.62	13.55
9	water	—	25.13	—	26.37	—
10	Powdered sugar	99.85	20.93	20.90	21.97	21.94
11	Sign up	80.0	14.24	11.40	14.95	11.96
12	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	11.87	9.97	12.46	10.46
13	Starch syrup	78.0	5.46	4.25	5.73	4.47
14	Essence	—	0.88	—	0.92	—
15	Vanilla powder	99.85	0.87	0.87	0.91	0.91
16	Sign up	85.0	0.55	0.46	0.57	0.49
17	Citric acid (E330)	98.0	0.11	0.11	0.11	0.11
18	Food paint	—	0.053	—	0.055	—
	Total		711.59	442.79	746.85	464.74
	Total phase loss 2.7%			11.98
	Other losses 4.7%					21.94
	General losses 7.3%					33.93
	Output	66.1	651.70	430.81	651.70	430.81

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; sour cream	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on №268 Creamy-fruit cake "Sponge cake" (sliced) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: №268 Creamy-fruit cake "Sponge cake" (sliced)

Recipe on №268 Creamy-fruit cake "Sponge cake" (sliced) contained in handbooks:

calculations, forms, documents: